Simon Bajada (Courtesy Phaidon). Simon Bajada (Courtesy Phaidon)
This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
During the research for his comprehensive cookie cookbook, Crumbs, food writer and former SAVEUR editor Ben Mims uncovered many cookies that defy expectations, and many that don’t even require oven baking. For example, these swirled cookies from Vietnam are a classic street snack, with thin slices of cocoa-swirled dough that are flattened and fried into thin discs. As the coconut milk-based batter crisps up in oil, the cookies take on a buckled, wavy shape much like a pig’s ear, with a crispy, chewy finished texture.
Adapted from Crumbs: Cookies and Sweets from Around the World © 2024 by Ben Mims. Photography © 2024 by Simon Bajada. Reproduced by permission of Phaidon. All rights reserved.
Featured in “Eat the World in 300 Cookies With This New Cookbook” by Jessica Carbone.
Yield: 20-25 cookies Cook Time: 2 hours 10 minutes Ingredients 2 Tbsp. unsalted butter, softened 2 Tbsp. sugar 1 tsp. fresh lemon juice ½ tsp. fine salt 2 large egg yolks ⅓ cup canned unsweetened full-fat coconut milk
